This is not a post for Valentines Day. If you want to impress anyone, there are plenty of recipes on this blog that will tick the box for that occasion. It is a wonderful alternative to a chocolate fondant though. For those that have followed this blog for a while, you will know that I have a specialist chip stomach. I just can’t refuse them. When it comes to desserts I love ice cream, I’m currently perfecting a cornflake and honeycomb one. The only other thing that if done correctly and put in front of me that I can’t refuse is a baked cheesecake.
A proper New York style slightly sour one. My original favourite being the rum and raisin ones. i wanted to make one though with a bit more zing and excitement to it. This one has a jar of homemade passion fruit curd swirled through the cheesecake mix and on top. It needs nothing else except patience and a fork!
When making this, I wondered why Digestive biscuits were so called. It turns out they added wholewheat flour to the mix to help digestion.
- 200g, 6-8 fruits Passion fruit pulp
- 3 Eggs
- 250g Sugar
- 140g Butter
- 2 Tbsp Cornflour
- 100g Mascarpone
- 600g Cream Cheese-Has to be full fat
- 100g Soured Cream
- 3+2 Yolks, beaten together. Eggs
- 150g Sugar
- 2 Tbsp Plain flour
- Zest of 2 Lemon Zest
- 60g Melted Butter
- 200g Digestive Biscuits
Passion fruit Curd
- Make the curd first. Sieve all the passion fruit pulp to remove the seeds. Add this to a pan with all the other ingredients. Over a low heat, stir continually until it begins to thicken. About 7-8 minutes. Sieve again to remove any smaller curdled egg pieces. Set aside to cool and solidify. This should make a couple of jars. Weigh out 300g for the cheesecake.
- Butter and line a 23cm/9in springform tin.
- Crush all the biscuits and add the melted butter. Stir until coated and line the cake tin. Press down gently as this will leave a lighter crumblier texture for the base, as opposed to something rock hard that a spoon can't break.
- Heat the oven to 160°C FAN
- With an electric mixer, beat together the mascarpone and cream cheese until smooth. Add the sugar and continue until it is all mixed in. Now add the eggs a third at a time. Finally mix in the zest and soured cream.
- Add half to the tin, then spoon in half of the passion fruit curd, topped with the remaining cheesecake mix. Finally add the rest of the curd. With a skewer mix all the layers together to give a marbled effect.
- Place in the oven for 50minutes. It is cooked when the top begins to crack-this will fill back in once cooled-and there is a good jelly like wobble. Turn the oven off and leave to cool in there with the door ajar.